We don't eat a whole lot of meat around my house, but neither do we enjoy the soggy mush of flavorless blah that is fresh tofu. We have recently discovered that our local Asian market sells fried tofu in nicely prepackaged pouches and we've been buying these to use in curries and stir fries. Afaik, there isn't much else to do with them. We could fry our own, but have ventilation problems in our kitchen, so we avoid it. I'd like to hear your tips and tricks for preparing tofu, either fried baked, steamed, raw, sauteed, or "other." Right now, we're only using the fresh stuff for smoothies and in pasta dishes (ravioli, stuffed shells/ziti/manicotti, lasagna) where the flavor and texture is 100% masked by other ingredients. We'd love to learn more, but have no idea.